Whipped Feta and Heirloom Tomato Salad
4.2g
Net Carbs
6.3g
Protein
11.7g
Fat
1.5g
Fiber
148
Calories
Cooking tip: Our herb whipped feta is a thick, smooth base that pairs perfectly with heirloom tomatoes. To get the whipped feta ingredients combined, be sure to scrape down the sides of the food processor at least a few times. The end result should be gently green from the herbs. To plate, create 6 mounds of 2 tablespoons whipped feta and use the back of a spoon to smooth over the platter.
Ingredients:
- 3 1/2 teaspoons olive oil USDA
- 4 ounces feta cheese USDA
- 4 tablespoons cream cheese USDA
- 1/4 teaspoon fresh garlic FNDDS
- 2 teaspoons fresh parsley, chopped USDA
- 1 1/2 teaspoons fresh lemon juice Canadian Nutrient File
- 6 eas fresh dill weed, sprigs USDA
- 1 ea fresh orange tomatoes USDA
- 1 1/2 teaspoons heavy whipping cream USDA
- 1 ea fresh yellow tomatoes USDA
- 1 large whole fresh tomatoes USDA
- 1 bag Atkins Ranch Protein Chips
Directions:
Ingredient note: we used 3 small to medium heirloom tomatoes for this recipe, weighing a total of 505 grams. If heirloom tomatoes are not available, you can replace them with orange, yellow and red tomatoes.
- In a food processor whip together softened cream cheese and heavy cream until well combined and fluffy. Add feta, dill, 1½ teaspoons olive oil, lemon juice, 1 teaspoon chopped parsley and minced or pressed garlic until well combined, scraping down sides often. Scrape onto a serving plate, spreading evenly.
- Cut each tomato into 4 thick slices and evenly place over the whipped feta. Drizzle remaining 2 teaspoons olive oil over the tomatoes, then top with slightly crumbled Atkins Ranch Protein Chips, remaining teaspoon chopped parsley, and remaining sprig of dill. Each serving is about 2 slices of tomato with 2 tablespoons whipped feta, and about 5 grams of chips.
